Rokucho Hanten

At lunchtime, when you want a meal that really satisfies, the abundance of toppings on the chūka-don is hard to miss. Shrimp, squid, pork, baby scallops and quail eggs join an assortment of vegetables—including napa cabbage, komatsuna greens, wood ear mushrooms, bamboo shoots and broccoli—in a generous helping of thick sauce over rice. You can pair it with a half portion of ramen in a simple soy-based broth for a filling set meal.

For another rice-based option, the fried rice is fragrant and cooked to a light, separate-grain texture. Choices range from the classic chāshū fried rice to versions with braised pork, spicy beef or seafood cooked with XO sauce. Lunch sets often come with a small salad, zha cai pickles or almond tofu for dessert. Along with quick service, these extras make the restaurant an easygoing, dependable choice for an everyday meal.

Sizzling Stone-Pot Mapo Tofu, Dim Sum and More for Dinner

In the evening, the stone-pot mapo tofu, a dish the restaurant is known for, makes a good centerpiece. Brought to the table piping hot in its stone pot, the mapo tofu has a warming, lively kick. The menu also includes dim sum such as xiaolongbao and pan-fried gyoza, Sichuan-style stir-fries and small plates. Shaoxing wine served from a jar, sour cocktails and beer round out a table made for sharing.

On the second floor of a building by Rokucho Station, the restaurant has booth and table seating, with room for anything from a quick solo meal to a relaxed group gathering. For a reasonably priced meal with authentic flavours and generous portions, this is a Chinese restaurant that makes an easy choice.